chicken korma - lighter
The classic Chicken Korma gets a make-over and emerges a low-fat version but with the same great taste for which the original dish is so well known. The calories are reduced by using yogurt in place of the heavy cream, making it the perfect dish for those who want their curry but don't want to skimp on flavor.
prep time
20 Min
cook time
25 Min
method
Saute
yield
4 serving(s)
Ingredients
- HOMEMADE KORMA PASTE
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 1/2 teaspoons tomato paste
- 1 teaspoon ground ginger
- 1 clove garlic
- 1/2 teaspoon garam masala
- 1 1/2 teaspoons canola oil
- 1 to 2 - green chilies
- 1 1/2 tablespoons unsweetened shredded coconut
- 1 1/2 teaspoons ground cashews
- 2 sprigs fresh cilantro
- - salt, to taste
- CHICKEN KORMA
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2-inch - fresh ginger, roughly chopped
- 3 tablespoons water
- - korma paste - see step #1 for recipe, otherwise use about 4 tbsp commercial korma paste)
- 4 - skinless boneless chicken breasts, cut into bite-size pieses
- 6 tablespoons almonds, finely chopped (plus extra, for garnish)
- 2 tablespoons sultanas (or golden raisins)
- 1 1/4 cups - low-sodium chicken stock
- 1/4 teaspoon golden caster sugar (or super fine sugar)
- 1 cup - plain greek yogurt
- 1/4 cup - fresh coriander, chopped
- TO SERVE
- 6 cups - cooked brown rice or steamed basmati rice
How To Make chicken korma - lighter
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Step 1Korma Paste: Heat a skillet over medium heat. Add cumin seeds and coriander seeds, and heat until fragrant, stirring occasionally to avoid burning. Remove from heat, let cool a bit, then grind to a fine powder. Place cumin/coriander powder in a food processor, add tomato paste, ginger and garlic, and process to a paste. Add remaining Korma Paste ingredients, and process until it forms a smooth paste. Season with salt. Set Korma Paste aside.
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Step 2Chicken Korma: Put onion, garlic and ginger in a food processor, and process to a paste. Transfer paste to a large skillet, stir in water, and cook for 5 minutes. Add the Korma Paste, and cook another 2 minutes or until fragrant.
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Step 3Stir the chicken into the pan sauce. Add the 6 Tbsp ground almonds, sultanas (or raisins), stock and sugar, and stir well. Cover skillet, and let simmer 10 to 15 minutes or until the chicken is thoroughly cooked. Remove the lid, and cook 5 minutes longer.
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Step 4Remove skillet from the stove, stir in the yogurt. Sprinkle the fresh coriander and extra chopped almonds on top, and serve immediately with brown rice or steamed basmati rice on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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